Category: Recipes

Buckwheat is Part of the Cultural Code of Russia

Buckwheat groats are a product that has been familiar to every Russian citizen since early childhood. Its unique taste and aroma evoke associations with home warmth and traditional dishes.

Russia is the largest producer of buckwheat in the world. Only 18 countries in the world grow buckwheat on their territory, 7 of them are former republics of the Soviet Union.

Russia is the leader in its production and annually produces half of the world’s volume – about 1.5 million tons per year.

Buckwheat is used to make side dishes, soup dressings, lenten cutlets, various fillings, salads, pancakes, pastries, desserts, kvass, beer and even tea – it is a “superfood” for Russia. This product has a rich composition of trace elements, vitamins and antioxidants.

It is difficult to overestimate the beneficial properties of buckwheat – porridge from it contains a record amount of vegetable protein – 12.6 g per 100 g of cereals. On average, 100 g of this cereal contains 14 g of water, 68 g of carbohydrates, 3 g of fat, 13 g of protein, 2 g of minerals.

Buckwheat is definitely a food filled with life!

Buckwheat is a brown cereal. There are several types of buckwheat, but the edible one is called “seed”.

The first people who discovered buckwheat in their fields mistook it for a nut. Their attention was attracted by ripe grains, resembling miniature beech fruits: each grain had three facets, a shell and a kernel inside.

In Latin, buckwheat is called fagopurum, which translates as “beech-like nut”. In Western Europe, it is often called “beech wheat”, and in India, “black rice”. In South Asia, buckwheat still grows wild.

There are many versions of the appearance of this plant in Russia, but already at the beginning of our first millennium, buckwheat was grown in Southern Siberia, which is confirmed by archaeological finds.

Despite its beneficial properties, only the Slavs were able to truly appreciate the taste and nutritional value of buckwheat. Buckwheat dishes are rightfully considered an integral part of the Russian national cuisine. In Russia, buckwheat is a symbol of stability, reflecting the mood of society. When a financial crisis or other shocks are brewing in the country, people first of all seek to create a strategic reserve of this cereal at home, buying it for future use.

Buckwheat loves sunlight and a warm climate, but in general it is unpretentious. It is not afraid of weeds and is rarely attacked by pests, which allows growers to harvest a rich harvest without the use of chemicals and pesticides. Buckwheat is not just a food product, it is a cereal with a real Russian character!

It is easy to prepare: just pour water over it and boil it without stirring.

The proportions that must be observed when cooking is also simple: one part of cereal to two parts of water. From the X century to the present day, buckwheat has always been in abundance in Russia. Another plus is its price: it is half the price of wheat. It can be stored in conditions that are not suitable for other cereals and flakes. The satiety and excellent taste of buckwheat porridge are generally recognized in Russia, they have become an integral part of Russian folklore, literature and even cinema. There are mentions of buckwheat porridge in the work of many great Russian poets and writers.

In what form to eat buckwheat is up to you. There are a lot of culinary solutions. In any version, it will be delicious and healthy, and we will definitely share with you the recipes for these dishes.

ARTICLE by chef ALLA MISHINA

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See below for recipe

The History of Texas Cowboy Chile

What’s the real story behind this iconic dish of Texas? The debate over what truly belongs in a bowl of Texas chile may never be settled, but its rich history is filled with fascinating stories. Chile’s evolution is as complex and layered as the dish itself: a blend of cultural fusion, entrepreneurial ingenuity, necessity, and a passion for great flavor. Should there be beans in chili? Some Texans swear by the fact that authentic chile — the kind that first popped up in 19th-century San Antonio and proliferated in chile parlors across the state — does not and should never have beans.

The ingredients in a bowl of chili are as much a cultural artifact as they are a culinary tradition. Chili powder typically comes from dried, ground ancho chilies, a staple in Mexican cuisine. Tomatoes, from Central and South America, make up the sauce base. Beef was introduced to the Americas by the Spanish in the 1500s, along with onion, garlic, and cumin — originally from Asia and carried through Africa before reaching the Americas.

Deep Roots

Chili has roots in Mexican culture, and Tex-Mex culture in particular, but some food historians believe that chili traces its earliest origins from farther-flung locales. Robb Walsh, author of The Tex-Mex Cookbook, argues that the original spice mixes used in the meat and tomato stews have their roots in Moroccan cooking traditions?
“In the 1700s, the government of New Spain recruited Canary Islanders to move to San Antonio,” Walsh writes. “Canary Island women made a tagine-like stew with meat, cumin, garlic, chili peppers, and wild onions that they cooked outdoors in copper kettles in their settlement, La Villita. Their peculiar, chili and cumin-heavy spice blend resembled the Berber seasoning style of Morocco.”

San Antonio Chili Queens

In San Antonio in the late 1800s and early 1900s, enterprising Latinas supported their families by setting up food stands around San Antonio’s Military Plaza beginning in the 1860s, selling a variety of local dishes. These women became known as San Antonio’s “Chili Queens,” feeding hungry customers. Often the dish was served spooned on top of tamales or enchiladas (and later, into bags of Fritos to create Frito Pie). The chili’s use as a sauce in Texas dishes meant that it retained a stripped-down profile: just meat, tomatoes, and spices. It was a working-class dish — a quick hearty meal that laborers could rely on during the day. Chef Robert Cantu of San Antonio’s Omni La Mansion del Rio hotel points to chile con carne as the likely origin of Texas chili. “We feature our chili on the menu as ‘San Antonio Chili Queens Chili,’” said Cantu. “Our rendition aims to modernize the traditional method, bringing a dish with a 150-year history up to today’s culinary standards”.

Recognition and Spread

The resourceful Chili Queens may have popularized adding beans, either as a made-to-order request due to cooking time or by combining beans left over in one pot with chile con carne in another.
Willie Gebhardt, a German immigrant to New Braunfels, developed a love for Mexican flavors and opened his café in 1892, serving a variety of Mexican dishes. When he realized fresh chilies were seasonal, Gebhardt set out to find a way to make his beloved chili available year-round. He created a method for drying ancho chilies and pulverizing them into what he coined “Tampico Dust.” Gebhardt distributed pamphlets with recipes to promote his new product, helping more people recreate Mexican flavors at home.

Chili and other Mexican dishes gained broader recognition at the 1893 World’s Fair in Chicago, the “World’s Columbian Exposition.” The fair, which introduced the world to Wrigley’s chewing gum, Cracker Jack popcorn, and Pabst Blue Ribbon beer, also featured a chili stand from San Antonio. That small taste of Mexican food sparked the interest of journalists and travel writers eager to explore the state’s distinctive flavors.

Another popular discussion on chili surrounds what should accompany the dish. Corn tortillas were probably the go-to option in San Antonio, though Cantu believes cornbread was likely and may reflect the many cultural influences in the region. Cornbread, a “quick bread” made without yeast, bakes easily in a cast-iron skillet or Dutch oven over an open fire, and would have aligned with the Chili Queens’ cooking techniques. “Pan de Campo” (camp bread or cowboy bread), a quick bread resembling a flattened biscuit, is another possibility, as it was made in a similar fashion.

Facilitated by packaged “chili powder” in 1900, chili spread around the country and was adopted into other traditions. Today, it’s served on hot dogs in Chicago and on pasta in Cincinnati. Its ubiquity was made possible in part by San Antonio’s chili stands at the World’s Columbian Exposition in Chicago in 1893.

Although there are countless ways to enjoy a bowl of chili, one thing is clear: Texas chili reflects the diverse cultures, inventive spirit, and practical needs of the people who created it. From the chili stands of San Antonio’s Chili Queens to Gebhardt’s pioneering chili powder, this dish has transformed into a symbol of Texas itself, officially designated as the state dish in 1977. Bold, flavorful, and unapologetically unique, chili remains a cherished comfort food that bridges the past and present—providing a taste of history in every bowl.

Texas Cowboy Chile – Recipe

Adapted by chef john coletta

An authentic Texas Chili with a homemade chili paste, chunks of beef shoulder, a mix of dry spices, chocolate, and Texas beer for the ultimate “Bowl o’ Red”.

Yields 6-8 servings

Ingredients

35g. Ancho Chilies; Dried
15g. Guajillo Chilies; Dried
210 ml. Beef Stock

15g. Chili Powder
15g. Paprika
15g. Cumin; Ground
10g. Garlic Powder
5g. Oregano; Dried; Fine Grind
45g. Masa Flour
3g.Cinnamon; Fine Grind
15g. Cocoa Powder
15g. Sea Salt, Fine Grind
7g. Tellicherry Black Pepper

30 ml. Olive Oil
1360g. Beef Shoulder, cut into 2cm. cubes
150g. White Onion; Small Dice
40g. Jalapeños; Fresh; Minced

350 ml. Shiner Black Lager or Shiner Bock
420 ml. Beef Stock
30 ml. Apple Cider Vinegar

100g. Sour Cream
80g. Cheddar Cheese; Shredded
120g. Jalapenos; Sliced
480g. Cornbread

Method

Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes. After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.

In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.

Heat olive oil in a medium cast-iron Dutch oven. Brown the beef cubes on all sides. If there is not enough room in the Dutch oven, brown the beef cubes in batches. Do not remove the liquid from the Dutch oven – this has all the flavor and will be used for the Texas Chili. Remove the browned beef cubes and set aside. Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños and continue to simmer slowly.
Deglaze the Dutch oven by adding the Shiner beer, remaining beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.

Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.

Once it comes to a boil, lower the heat, to a low simmer, cover the Dutch oven, and simmer for 2 – 2.5 hours or until the beef is tender. Make sure you stir the Texas Chili occasionally.

Once the beef chuck is tender, serve the Texas Chili in an appropriate serving vessel. Top with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and a side of cornbread.

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See below for recipe

Sarma – Recipe

Adapted by chef Stefan Smugovic

Making sarma is a labor of love, but the result is worth every effort. Here’s a classic recipe:

Instructions

1. Carefully separate the cabbage leaves and cut out the thick stems to make rolling easier.
2. In a bowl, mix the minced meat, rice, onion, garlic, paprika, salt, and pepper.
3. Place a spoonful of filling on each cabbage leaf and roll tightly, folding in the sides to keep the filling inside.
4. Arrange the sarma rolls in a large pot, layering them with smoked bacon or ribs for extra flavor.
5. Pour tomato sauce and water (or broth) over the rolls, add a bay leaf, and cover with extra cabbage leaves.
6. Simmer on low heat for about 2-3 hours, until the flavors meld and the cabbage becomes tender.
7. Serve hot, ideally with fresh bread and a dollop of sour cream.

Whether enjoyed at home, in a restaurant, or at a festival, sarma remains a dish that unites people through taste and tradition. It’s not just a meal; it’s a story of heritage, family, and the rich culinary landscape of the Balkans.

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